Sausage-Stuffed Peppadew Peppers

• Vegetable cooking spray
• 1 tablespoon extra-virgin olive oil
• 4 ounces cremini mushrooms, minced
• 2 anchovy fillets, drained and minced
• 3 ounces hot Italian sausage, casings removed
• 2 garlic cloves, finely chopped
• 1/2 teaspoon thyme leaves, chopped
• Kosher salt
• Freshly ground pepper
• One 14-ounce jar peppadew peppers, drained

1. Preheat the oven to 400.
2. Lightly grease a 9-by-13-inch baking dish with cooking spray.
3. In a skillet, heat the oil.
4. Add the mushrooms and anchovies and cook over moderate heat, stirring, until the mushrooms are golden, 5 minutes.
5. Stir in the sausage, garlic and thyme and cook, breaking up the sausage until no trace of pink remains, 5 minutes.
6. Season with salt and pepper.
7. Let cool slightly.
8. Stuff each peppadew with about 1 teaspoon of the filling; arrange in the dish.
9. Bake for about 10 minutes, until the peppadews are hot.
10. Serve warm.

vegetable cooking spray, extravirgin olive oil, cremini mushrooms, anchovy, sausage, garlic, thyme, kosher salt, freshly ground pepper, peppadew peppers

Taken from www.foodandwine.com/recipes/sausage-stuffed-peppadew-peppers (may not work)